Latest / I Am All In with Scott Patterson / Luke’s Diner: Coffee Guy Meets Cheese Gal

Transcript

Luke’s Diner: Coffee Guy Meets Cheese Gal · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in.
• 0:03
  Speaker 2: Again!
• 0:04
  Speaker 1: More, more, more. I want to kiss you more. More, more, more.
• 0:09
  Speaker 1: I want to kiss you more.
• 0:17
  Speaker 2: I am all in. Again, with Scott Patterson and iHeartRadio Podcast.
• 0:22
  Speaker 1: Hey, everybody. Scott Patterson. I am all in. Podcast 111 Productions,
• 0:26
  Speaker 1: iHeartRadio Media, iHeart Podcasts, We have a Luke's Diner segment
• 0:35
  Speaker 1: for you with a very, very special guest. Somebody that
• 0:40
  Speaker 1: I have just met, but now I feel like I
• 0:44
  Speaker 1: have known her for a long, long time. Courtney LaCourte,
• 0:49
  Speaker 1: and I'm sure you've heard of her. She's an author.
• 0:52
  Speaker 1: She's a home and entertainment content creator. She's founder of
• 0:55
  Speaker 1: Cheese Gala. She shares easy recipes, entertaining ideas, and her
• 1:00
  Speaker 1: love of a good dirty martini. Got to watch the videos, guys.
• 1:04
  Speaker 1: They're hysterically great. All with a sense of humor. Her
• 1:08
  Speaker 1: debut cookbook, Oversharing. Anytime snacks, everyday dinners, and cooking for
• 1:14
  Speaker 1: company brings together recipes for everyday meals, snacks, and entertaining.
• 1:18
  Speaker 1: Welcome to Luke's Diner, Courtney.
• 1:20
  Speaker 2: Thank you. What an intro. Right?
• 1:23
  Speaker 1: Not bad. Just right off the top of my head.
• 1:26
  Speaker 2: No, just right out of my head.
• 1:28
  Speaker 1: That didn't even need any help.
• 1:30
  Speaker 2: I love the martini bit too. It's my whole personality.
• 1:35
  Speaker 1: So you gained popularity online with your cheese boards and
• 1:40
  Speaker 1: elevated snack ideas and dinners. Have you always had a
• 1:44
  Speaker 1: knack for cooking?
• 1:46
  Speaker 2: You know, I would say I always was drawn to
• 1:48
  Speaker 2: more of the like, hosting, entertaining component of cooking. And
• 1:52
  Speaker 2: then which inevitably, you know, kind of led me into
• 1:54
  Speaker 2: the recipes and all of that. I always loved a
• 1:57
  Speaker 2: really good couch snack. Even as a kid, I would
• 1:59
  Speaker 2: famously make queso, Velveeta, of course, right? I'm from Texas, okay?
• 2:03
  Speaker 2: I'd do a can of Rotel. I'd make my little
• 2:06
  Speaker 2: queso snack. I'd set up my TV tray and I
• 2:08
  Speaker 2: would watch Oprah. So like that was kind of my
• 2:11
  Speaker 2: intro to the couch snacks. But yes, I've always loved food.
• 2:15
  Speaker 2: Every great memory is around the table for me. So- Yeah,
• 2:19
  Speaker 2: I know you like food too.
• 2:21
  Speaker 1: Oh, I cook every night when I'm home. I cook
• 2:25
  Speaker 1: every night for my family. I love it. It's 5 o'clock.
• 2:29
  Speaker 1: I just love getting everything out of the fridge and
• 2:32
  Speaker 1: getting everything organized and doing my thing.
• 2:34
  Speaker 2: Are you a snack guy? Do you like couch snacks?
• 2:38
  Speaker 1: I do. You know what? I've replaced traditional lunches with
• 2:45
  Speaker 1: salads and sort of snacks. Love. I'm kind of in.
• 2:50
  Speaker 1: So I'm going to get, I'm going to get your book.
• 2:52
  Speaker 1: I will.
• 2:52
  Speaker 2: I think you'd like it.
• 2:53
  Speaker 1: Yeah.
• 2:53
  Speaker 2: I think you'd like it.
• 2:55
  Speaker 1: Yeah. I need ideas. Cause now I'm just sort of
• 2:58
  Speaker 1: doing like, you know, crackers and cheese and that's fine,
• 3:01
  Speaker 1: but I need, I need, I need to up my game.
• 3:03
  Speaker 2: I was about to say, there's nothing wrong with crackers
• 3:05
  Speaker 2: and cheese, but you know, I need the help of
• 3:07
  Speaker 2: a professional.
• 3:12
  Speaker 1: All right. So you have a rather large following on
• 3:18
  Speaker 1: social media, over 1 million. Wow. When did you realize
• 3:24
  Speaker 1: you could make this a career?
• 3:26
  Speaker 2: Honestly, it's been kind of this, the entire thing from
• 3:30
  Speaker 2: start to now, this whirlwind of how the hell did
• 3:34
  Speaker 2: this happen? It started in 2019, started making cheese boards.
• 3:38
  Speaker 2: And actually it'll tie into what we were just talking about.
• 3:40
  Speaker 2: And that's country music. I started in 2019. I was
• 3:43
  Speaker 2: making cheese boards for friends, family, inspired a business. And
• 3:47
  Speaker 2: then I started Instagram and everything blew up overnight. Before
• 3:51
  Speaker 2: I knew it, I was making cheese boards for the McGraws,
• 3:56
  Speaker 2: you know, Keith and Nicole and Casey Musgrave. I mean,
• 3:59
  Speaker 2: everybody in town.
• 4:00
  Speaker 1: Uh-huh.
• 4:01
  Speaker 2: And it was just this ride that was so wild.
• 4:03
  Speaker 2: And at the same time, started building my social media platform.
• 4:07
  Speaker 2: It was kind of my website. And I started just
• 4:09
  Speaker 2: making videos showing my personality. And one thing led to
• 4:14
  Speaker 2: the other. And I realized, I was like, wait a second.
• 4:16
  Speaker 2: If I kind of just focus on being Cheese Gal,
• 4:20
  Speaker 2: and maybe I close the storefront, close the actual day-to-day business,
• 4:25
  Speaker 2: I can, I mean, the sky's the limit here. Because
• 4:28
  Speaker 2: this has always kind of been my dream, what I'm
• 4:30
  Speaker 2: doing now. I used to pretend to have my own
• 4:31
  Speaker 2: cooking show when I was a kid. So now I
• 4:34
  Speaker 2: get to have a cooking show on social media.
• 4:37
  Speaker 1: You're sending that signal out since you were a kid.
• 4:40
  Speaker 1: That's right. And reality answered. All right. So there's a
• 4:46
  Speaker 1: big food scene, as you know, on social media. And
• 4:51
  Speaker 1: how did you figure out your own niche?
• 4:53
  Speaker 2: I just leaned into how I really like to eat
• 4:56
  Speaker 2: and how I really like to cook. I'm never trying
• 4:59
  Speaker 2: to be somebody that I'm not. I'm not a trained chef.
• 5:02
  Speaker 2: I'm someone that, like we just talked about, I love
• 5:04
  Speaker 2: a couch snack and I love a good dirty martini.
• 5:06
  Speaker 2: I've got two kids at home. I have two little
• 5:08
  Speaker 2: girls that are also foodies, by the way. That's a
• 5:11
  Speaker 2: whole thing. Unfortunately, I'm raising foodies that'll send them right
• 5:15
  Speaker 2: back to the kitchen if they're not vibing. Um, and so, yeah,
• 5:19
  Speaker 2: I've just like leaned into how I really like to
• 5:21
  Speaker 2: eat and cook and it's become my own niche. So yes,
• 5:24
  Speaker 2: it's the couch snacks.
• 5:25
  Speaker 1: Yes.
• 5:25
  Speaker 2: It's the martinis, but also it's these really approachable recipes
• 5:28
  Speaker 2: that are flavor forward, delicious, but not chefy or fussy.
• 5:33
  Speaker 2: That's not my vibe.
• 5:35
  Speaker 1: Right, right, right. All right. So you've made, as you mentioned,
• 5:38
  Speaker 1: you've made the cheese boards and the other boards for
• 5:41
  Speaker 1: Tim McGraw, Shania Twain, Miranda Lambert, just to name a few.
• 5:45
  Speaker 1: Did that feel intimidating at first?
• 5:48
  Speaker 2: You know, I remember my first few big gigs and
• 5:51
  Speaker 2: actually Tim and his family were like my top clients
• 5:55
  Speaker 2: at one point. But I remember the first few times, yeah,
• 5:58
  Speaker 2: bringing them to the PJ hangar to drop off the
• 6:01
  Speaker 2: board for the flight and just being like, oh my God,
• 6:05
  Speaker 2: like what's happening? And what the cool part is at
• 6:09
  Speaker 2: the same time as I'm sort of, you know, making
• 6:12
  Speaker 2: these boards for all the top people in town, my husband's, career,
• 6:16
  Speaker 2: songwriting and producing was rising at the same time. So
• 6:19
  Speaker 2: then there was a lot of literal accidental overlap. I'm
• 6:22
  Speaker 2: making the cheese boards for the people he's writing with,
• 6:25
  Speaker 2: you know, so it was this really cool moment for us.
• 6:29
  Speaker 2: But yeah, I mean, the first few times, of course,
• 6:30
  Speaker 2: I was like, Oh, God, hope they're hope they like
• 6:33
  Speaker 2: this cheese. I mean, you know, what do you get?
• 6:37
  Speaker 1: And they did, right?
• 6:39
  Speaker 2: They did. They really did.
• 6:41
  Speaker 1: Yeah. grateful yeah all right so since you started out
• 6:44
  Speaker 1: with your elaborate boards what's the most underrated thing on
• 6:49
  Speaker 1: a cheese board.
• 6:51
  Speaker 2: Oh god i mean for me oh man um i
• 6:56
  Speaker 2: love my favorite cheese that'll be on every single cheese
• 6:59
  Speaker 2: board and again i am someone that like i'm a
• 7:01
  Speaker 2: i wouldn't call myself a cheese snob by any means
• 7:03
  Speaker 2: but like i love cheese i love good cheese but
• 7:06
  Speaker 2: an aged cheddar is underrated. It should be on every
• 7:10
  Speaker 2: single board. It's the crowd pleasing cheese that everybody likes.
• 7:13
  Speaker 2: And it is delicious. And it goes with everything. So
• 7:15
  Speaker 2: you can do different amounts, pair it, judge up the bite.
• 7:18
  Speaker 2: And it's great.
• 7:19
  Speaker 1: Right, right, right, right, right.
• 7:21
  Speaker 2: That's a good one.
• 7:22
  Speaker 1: You know, I was just doing cheese boards. Yeah. We
• 7:27
  Speaker 1: took a summer home and at the beach or summer
• 7:30
  Speaker 1: rental at the beach. And we, we invited people down
• 7:33
  Speaker 1: all the time and, So I'm running off to, you know,
• 7:36
  Speaker 1: Ralph's to buy, you know, the fancy cheeses.
• 7:40
  Speaker 2: Right.
• 7:40
  Speaker 1: So I just, I went to the fancy cheese section
• 7:43
  Speaker 1: and I just went, okay, I've never heard of this one.
• 7:45
  Speaker 1: There's a goat on it. It's from France. That's gotta
• 7:48
  Speaker 1: be good.
• 7:49
  Speaker 2: Okay.
• 7:49
  Speaker 1: And then I looked at another one and I said, well,
• 7:51
  Speaker 1: that's good. That's, that looks good too. Cause it looks
• 7:54
  Speaker 1: very old and there's, there's like another animal on it and, and,
• 7:57
  Speaker 1: and it's, and it's French and it's like 10 bucks
• 7:59
  Speaker 1: for like a tiny little bit.
• 8:01
  Speaker 2: I was going to say like half an ounce.
• 8:02
  Speaker 1: Right. So that's, that's going to be good. So I
• 8:05
  Speaker 1: got four or five of those and I got like
• 8:06
  Speaker 1: a really nice blue cheese.
• 8:10
  Speaker 2: Oh yeah.
• 8:10
  Speaker 1: Crumble cheese. So I, so I lined it up. I
• 8:14
  Speaker 1: get the rosemary crackers. I get some grapes. Hmm.
• 8:18
  Speaker 2: Yep. You're crushing, by the way, right now.
• 8:21
  Speaker 1: Not bad, right? Crushing. And people were like, wow, this
• 8:26
  Speaker 1: is very impressive. I said, what are you talking about?
• 8:28
  Speaker 1: It took 10 minutes. It's not a big deal. But
• 8:30
  Speaker 1: it's kind of fun to put it together. Yep.
• 8:33
  Speaker 2: It's creative.
• 8:34
  Speaker 1: Yeah, you know, it's good. All right. That's great.
• 8:36
  Speaker 2: I love that.
• 8:37
  Speaker 1: So this is the question. How many varieties of cheese,
• 8:40
  Speaker 1: because I debated this at Ralph's, how many am I
• 8:43
  Speaker 1: going to get? I went with four and added a fifth.
• 8:46
  Speaker 1: You think four? How many varieties of cheese should you
• 8:50
  Speaker 1: have in a bowl? What did you do for Tim?
• 8:53
  Speaker 1: What did you do for Tim the first time?
• 8:55
  Speaker 2: Three cheeses, but you're good with four. And you do
• 8:58
  Speaker 2: want to give variety. So you're correct with that. Not
• 9:01
  Speaker 2: only in the texture, right? Is it hard? Is it semi-soft?
• 9:05
  Speaker 2: Is it creamy? But also in flavor profile. So Like personally,
• 9:10
  Speaker 2: if I'm just doing like a basic board and actually
• 9:12
  Speaker 2: this is exactly what I did for Tim's board. And
• 9:14
  Speaker 2: I still remember it because I remember going to Whole
• 9:15
  Speaker 2: Foods being like, what am I doing? Like, oh, my God.
• 9:20
  Speaker 2: So I picked out an aged cheddar. I picked out
• 9:22
  Speaker 2: a goat cheese. So you did get there, too. And
• 9:25
  Speaker 2: I think I just did a brie. And I found these.
• 9:27
  Speaker 2: I remember the olives that I found were like this
• 9:29
  Speaker 2: citrus marinated olive with even had Marcona almonds in it
• 9:33
  Speaker 2: for that crunch. And I think a little bit of
• 9:35
  Speaker 2: chili too. It was like a little spice, a little sweet,
• 9:38
  Speaker 2: nice acid. And I remember it just being really simple.
• 9:43
  Speaker 2: He liked it. So I guess. Okay.
• 9:45
  Speaker 1: Yeah. I just went to a restaurant and they said,
• 10:00
  Speaker 1: served that really nice bread with like some, some, some salt.
• 10:06
  Speaker 1: There was a, there was a little pile of salt
• 10:08
  Speaker 1: and radishes. Oh yeah. Yeah.
• 10:10
  Speaker 2: Was there butter too?
• 10:12
  Speaker 1: There was butter. Oh yeah. Oh, there was butter. Oh yeah.
• 10:14
  Speaker 2: Oh, I just got chills.
• 10:15
  Speaker 1: Yeah. I'm such a foodie. I could just, I just
• 10:22
  Speaker 1: could grind all night, man. Same.
• 10:24
  Speaker 2: I mean, when you travel, like this is what I
• 10:26
  Speaker 2: do when I travel. I'm where are we eating?
• 10:29
  Speaker 1: Yeah, that's a hundred percent. That's the only reason to
• 10:34
  Speaker 1: do it. Yep.
• 10:35
  Speaker 2: I agree.
• 10:36
  Speaker 1: I was like, I just got back from San Jose and,
• 10:40
  Speaker 1: and there was a, you know, there was a nice
• 10:42
  Speaker 1: steak house next to the hotel. And I'm like, guys,
• 10:44
  Speaker 1: we're there. We're there both, both nights. I already made
• 10:48
  Speaker 1: the reservation. I already ordered the wine. Let's go.
• 10:51
  Speaker 2: You're my kind of guy.
• 10:52
  Speaker 1: Yep. I understand. That's my thing, man.
• 10:55
  Speaker 2: Yeah.
• 10:55
  Speaker 1: Same. I got to have a nice dinner. I don't
• 10:59
  Speaker 1: care what I do during the day. They can beat
• 11:01
  Speaker 1: the living crap out of me. As long as I
• 11:03
  Speaker 1: can go to a nice restaurant. That's right.
• 11:06
  Speaker 2: And it's the vibe. It's the food. It's the service.
• 11:10
  Speaker 2: It's all of it. That is what I live for.
• 11:12
  Speaker 1: Agreed.
• 11:13
  Speaker 2: So yeah, when you said radishes, I was like, well,
• 11:15
  Speaker 2: there's probably a flaky salt and there was French butter.
• 11:18
  Speaker 1: I bet.
• 11:18
  Speaker 2: Cause that's a French snack.
• 11:20
  Speaker 1: Right, right, right. You know, I have to admit, I
• 11:27
  Speaker 1: watched a video of yours last night. Well, yesterday, because
• 11:31
  Speaker 1: I knew you were coming on. And you were preparing.
• 11:34
  Speaker 1: You had this big pan. You're in your kitchen. You
• 11:38
  Speaker 1: were preparing a bunch of chicken and some sausages and
• 11:42
  Speaker 1: something else. And you put paprika on the chicken. I
• 11:47
  Speaker 1: have to watch it again because I'm going to use
• 11:49
  Speaker 1: your recipe to make it nice and crunchy.
• 11:51
  Speaker 2: Love it.
• 11:52
  Speaker 1: Yep. You chopped up some onions, some peppers, some fennel.
• 11:55
  Speaker 1: You put it in there. The only thing that frustrated me. Oh,
• 11:59
  Speaker 1: tell me. Was you told the temperature, 425, which is
• 12:03
  Speaker 1: what I do too. Uh-huh. And it wasn't covered. It
• 12:07
  Speaker 1: was open, right? Right. Yeah.
• 12:08
  Speaker 2: Yeah.
• 12:09
  Speaker 1: How long did you put it in? I don't know.
• 12:12
  Speaker 2: Probably 30, 40 minutes. I didn't say how long.
• 12:15
  Speaker 1: I'm going to go back and look at it.
• 12:17
  Speaker 2: I was going to say, if I didn't.
• 12:18
  Speaker 1: Because I'm on the edge of my seat. I'm like,
• 12:21
  Speaker 1: I'm making this tonight.
• 12:22
  Speaker 2: I mean, I would think that's like a 34... If
• 12:24
  Speaker 2: it's chicken thighs and we're doing sausages, yeah, probably 35 minutes,
• 12:28
  Speaker 2: I would think, or until the internal temp is done.
• 12:31
  Speaker 2: Oh my God, if I didn't... I think it was breast.
• 12:35
  Speaker 1: But it looks so good. So this is what I did.
• 12:37
  Speaker 1: So I told my wife, I said... All right. Get
• 12:40
  Speaker 1: me get me some chick. Get the chicken. We're going
• 12:42
  Speaker 1: to have some nice chicken tonight. Nikki wants chicken and
• 12:46
  Speaker 1: get me an onion and get me some peppers. And
• 12:48
  Speaker 1: I didn't even know what to do with fennel. Right.
• 12:50
  Speaker 1: So I didn't I didn't bother. So but I put
• 12:53
  Speaker 1: it in. Right. I cover it for, you know, for.
• 12:58
  Speaker 1: We had some big chickens. It was too much chicken.
• 13:00
  Speaker 1: It was like almost three pounds. Oh, yeah. That's a lot.
• 13:03
  Speaker 1: Cut in half. It was too much for three people.
• 13:05
  Speaker 1: But we managed to eat it. You'll have lunch. So
• 13:11
  Speaker 1: I stick it in covered for 43 minutes. And then
• 13:14
  Speaker 1: I take the cover off for another 13 minutes. And
• 13:18
  Speaker 1: I got to tell you, the onions and the peppers, oh,
• 13:22
  Speaker 1: they did things.
• 13:23
  Speaker 2: Caramelize.
• 13:24
  Speaker 1: Get nice.
• 13:25
  Speaker 2: Those peppers get a little creamy.
• 13:27
  Speaker 1: Oh, they did wonderful things through the entire experience.
• 13:31
  Speaker 2: It's so good.
• 13:33
  Speaker 1: And I felt so sophisticated. And my kids looking at
• 13:37
  Speaker 1: me like, Dad, this tastes a little different. This is really,
• 13:40
  Speaker 1: really nice. He really likes my cooking. I said, yeah, yeah,
• 13:43
  Speaker 1: I just did a little something. Oh, I love that.
• 13:46
  Speaker 2: A little sheet pan. A little sheet pan Monday. No,
• 13:49
  Speaker 2: I love that. And see, that's the whole thing, though,
• 13:52
  Speaker 2: is like, I think sometimes we overcomplicate cooking and what
• 13:56
  Speaker 2: we have to put on the table and put all
• 13:57
  Speaker 2: this pressure. And that's what the book is about. It's like, no, no, no, no.
• 14:01
  Speaker 2: Let me show you. It can be simple, elevated and
• 14:05
  Speaker 2: unbelievably delicious. And, you know, like your son is saying, wait, dad,
• 14:08
  Speaker 2: this is a little different and I'm liking this. So
• 14:11
  Speaker 2: I love that. I love it.
• 14:13
  Speaker 1: Right. I just took two seconds to chop, chop, chop,
• 14:16
  Speaker 1: throw it in. There you go. No big deal. You
• 14:20
  Speaker 1: changed my life. Thank you. Wow.
• 14:24
  Speaker 2: Thank you so much. I get a great intro when
• 14:26
  Speaker 2: I get that compliment. I'll take it.
• 14:27
  Speaker 1: You changed my life. All right. So your new book, Oversharing,
• 14:31
  Speaker 1: it's about hosting easy snack and dinner ideas. What surprised
• 14:34
  Speaker 1: you most writing this cookbook?
• 14:37
  Speaker 2: I think because I come from the perspective of I'm
• 14:39
  Speaker 2: very much so a home cook. Again, I'm not culinary trained.
• 14:43
  Speaker 2: Getting so granular with and how specific the recipe has
• 14:49
  Speaker 2: to be, you know, because I'm like, Cook with your heart.
• 14:51
  Speaker 2: Feel it out. I don't know. Well, you can't do
• 14:53
  Speaker 2: that when you're writing a cookbook. You've got to be
• 14:55
  Speaker 2: so like a fourth teaspoon of kosher salt or full
• 14:59
  Speaker 2: fat yogurt. You know what I mean? You have to
• 15:02
  Speaker 2: be so specific. So I think that was definitely more
• 15:05
  Speaker 2: of a stretching thing for me, but I think we
• 15:08
  Speaker 2: delivered with these recipes. Like it's, they're pretty fabulous, but
• 15:11
  Speaker 2: I would say that was surprising. And also the volume
• 15:15
  Speaker 2: at what I was having to Test all of these. Oh,
• 15:19
  Speaker 2: my God. I will say like doing, you know, there's
• 15:21
  Speaker 2: over 100 recipes in here. And I cooked through everything, developed,
• 15:25
  Speaker 2: tested in about a six month period. And each one
• 15:30
  Speaker 2: is tested a minimum of three times, upwards.
• 15:33
  Speaker 1: Of five, six.
• 15:36
  Speaker 2: It was a lot, but it was fun.
• 15:39
  Speaker 1: Next time you write a cookbook, let me know. I'd
• 15:41
  Speaker 1: like to test the dishes.
• 15:42
  Speaker 2: I was going to say, I need taste testers, actually.
• 15:44
  Speaker 1: I'll fly down and be a taste tester.
• 15:46
  Speaker 2: There you go. We'll get Jesse to come over.
• 15:48
  Speaker 1: Oh, yeah.
• 15:50
  Speaker 2: That we discovered, and we'll do like a little dinner party.
• 15:52
  Speaker 1: It's a tough job. Somebody's got to do it, though.
• 15:55
  Speaker 1: I want to do it. That's right. That's right. All right.
• 15:59
  Speaker 1: If you were, if you're, okay, let's say you're watching
• 16:02
  Speaker 1: Gilmore Girls late at night, okay?
• 16:04
  Speaker 2: Oh, yeah.
• 16:05
  Speaker 1: What would your couch snack be?
• 16:07
  Speaker 2: Okay, so this is a no-cook recipe, but it's inspired
• 16:13
  Speaker 2: by Gilmore. The Pop-Tarts. Here's what I do. This is
• 16:18
  Speaker 2: what I do, and I've actually done this since I
• 16:19
  Speaker 2: was a kid, and I know that Pop-Tarts are a
• 16:21
  Speaker 2: big sort of cornerstone in this show. I put them
• 16:26
  Speaker 2: in the microwave with a little bit of butter, and
• 16:29
  Speaker 2: they get warm and soft, and that butter melts over
• 16:33
  Speaker 2: the time. You can do a little, depending on the flavor.
• 16:36
  Speaker 2: A little pinch of salt.
• 16:39
  Speaker 1: Oh, yeah. That's it. Oh, yeah. Yeah. You know, I
• 16:44
  Speaker 1: used to, you know, I grew up with Pop-Tarts. We
• 16:46
  Speaker 1: used to eat those things all the time. Same. I
• 16:49
  Speaker 1: have had them prepared that way.
• 16:51
  Speaker 2: Have you?
• 16:52
  Speaker 1: I have had them prepared that way.
• 16:54
  Speaker 2: I've never had anybody else that did this.
• 16:55
  Speaker 1: No, no. You just brought back a memory for me.
• 16:59
  Speaker 2: I unlocked it. Oh, I love it. I just unlocked
• 17:02
  Speaker 2: a memory. That's exciting. I've never met anyone else who
• 17:04
  Speaker 2: did this.
• 17:05
  Speaker 1: Somebody did this in the 70s. No, no, no. But
• 17:08
  Speaker 1: we're talking in the 70s. I'm old. So we're talking
• 17:12
  Speaker 1: in the 70s this happened to me. Whoa. I don't
• 17:15
  Speaker 1: think they did it as good as you, though. No way.
• 17:18
  Speaker 1: No way.
• 17:19
  Speaker 2: I didn't want to say it. You said it.
• 17:21
  Speaker 1: Because now I get to taste test your Pop-Tart style.
• 17:27
  Speaker 2: There you go.
• 17:27
  Speaker 1: How much butter did you put on it?
• 17:29
  Speaker 2: I mean, again, I don't probably measure that. I would say,
• 17:32
  Speaker 2: you know, a nice little slab. I mean, a nice
• 17:34
  Speaker 2: little puck.
• 17:36
  Speaker 1: Can I get away with baking, put it in the
• 17:38
  Speaker 1: oven and baking it?
• 17:39
  Speaker 2: Yeah, totally. I would do it lower. I would do low.
• 17:42
  Speaker 2: I wouldn't do anything crazy.
• 17:44
  Speaker 1: What, 250, 200? 250, 250. All right, all right.
• 17:48
  Speaker 2: Yeah, a little sheet.
• 17:49
  Speaker 1: All right. Hey, hon, can you turn the oven on? 250, thanks. Perfect.
• 17:55
  Speaker 2: Perfect. You have to report back. I can't wait to
• 17:59
  Speaker 2: hear it.
• 18:09
  Speaker 1: Rory and Lorelei are big junk food snack ladies. Let
• 18:15
  Speaker 1: me say that again. They're giant junk food snack ladies
• 18:19
  Speaker 1: from Malamars to Pop-Tarts. And now if they were to
• 18:23
  Speaker 1: come over, Courtney, what would you serve them?
• 18:27
  Speaker 2: I mean, that's tough because obviously it would be the
• 18:29
  Speaker 2: Pop-Tarts I just mentioned. But the thing about the Malamar
• 18:33
  Speaker 2: is that's like the graham cracker marshmallow chocolate thing, right?
• 18:37
  Speaker 2: So what if we did like a deconstructed kind of
• 18:40
  Speaker 2: bougier vibe? So like, let's get a nice graham cracker.
• 18:47
  Speaker 2: Let's put a little... I don't know, to give us
• 18:50
  Speaker 2: that marshmallow. Maybe it actually is a marshmallow situation. I mean,
• 18:53
  Speaker 2: we're going to need flaky salt in there with the
• 18:55
  Speaker 2: chocolate to bring out some of that like saltiness, sweet, crunchy, creamy.
• 18:59
  Speaker 1: I don't know.
• 19:00
  Speaker 2: Are we doing fondue maybe?
• 19:01
  Speaker 1: Oh, oh, look at that.
• 19:05
  Speaker 2: It's an elevated version.
• 19:06
  Speaker 1: Nice. Yes. That's what you're doing.
• 19:08
  Speaker 2: That one's free.
• 19:09
  Speaker 1: Yep. Yep. All right. All right. You have a lot
• 19:13
  Speaker 1: of ideas for drinks.
• 19:15
  Speaker 2: I do.
• 19:15
  Speaker 1: What would be your go-to? If someone fancy, like, let's say,
• 19:20
  Speaker 1: Emily Gilmore were to visit, what would you do?
• 19:25
  Speaker 2: I feel like she would appreciate a really good martini.
• 19:28
  Speaker 2: I don't know if she would like a dirty martini, though.
• 19:32
  Speaker 2: Something about her sort of refined, we could call it,
• 19:37
  Speaker 2: palate and vibe.
• 19:38
  Speaker 1: Well, I think she would accept now that she's separated
• 19:43
  Speaker 1: in the beginning of season five. She's separated from Richard.
• 19:46
  Speaker 1: And she's you know she's gonna get her her party
• 19:48
  Speaker 1: on in.
• 19:49
  Speaker 2: Paris martini i think i think so i think that's
• 19:53
  Speaker 2: exactly as soon as you say the word dirty to
• 19:55
  Speaker 2: her she goes i'm in yeah i think that that's
• 19:59
  Speaker 2: what we do because it's i mean truly it's just
• 20:01
  Speaker 2: a classic and it's a really good recipe you know
• 20:04
  Speaker 2: i recipe tested for a month on instagram to get
• 20:07
  Speaker 2: this recipe tried a every different vodka, gin, vermouth, no vermouth,
• 20:13
  Speaker 2: stuffed olives. How do you do it? And I came
• 20:15
  Speaker 2: to this, you know, very important research.
• 20:18
  Speaker 1: Right.
• 20:20
  Speaker 2: I got this recipe.
• 20:22
  Speaker 1: So call me if you need to do that research
• 20:24
  Speaker 1: ever again, you call me too. Yeah.
• 20:26
  Speaker 2: We have a lot of, yeah. Taste testing.
• 20:28
  Speaker 1: That's important. That's, that's important stuff.
• 20:33
  Speaker 2: Someone's got to do it.
• 20:34
  Speaker 1: You got to do it. If you were to go
• 20:35
  Speaker 1: into Luke's diner now, okay. Yeah. And add snacks or
• 20:40
  Speaker 1: appetizers to my menu.
• 20:42
  Speaker 2: Oh, God.
• 20:44
  Speaker 1: What would it be? And I just had an idea.
• 20:49
  Speaker 1: But go ahead. Oh, no. Okay.
• 20:51
  Speaker 2: This is pressure. This is pressure.
• 20:53
  Speaker 1: This is... Now you're stepping into the big time.
• 20:56
  Speaker 2: I'm stepping in.
• 20:58
  Speaker 1: Luke's Diner.
• 20:59
  Speaker 2: I'm locking in.
• 21:01
  Speaker 1: You have an opportunity to alter the menu. Okay.
• 21:05
  Speaker 2: Can I... Riff, and it not just be a snack
• 21:08
  Speaker 2: or an appetizer. Can it be part of the menu?
• 21:10
  Speaker 2: It's something that you did well.
• 21:11
  Speaker 1: Okay.
• 21:11
  Speaker 2: Well, the burgers, right?
• 21:13
  Speaker 1: Yeah.
• 21:14
  Speaker 2: So there's a recipe.
• 21:15
  Speaker 1: In the book.
• 21:16
  Speaker 2: That's something I make often. It's a meatball smash burger
• 21:20
  Speaker 2: with Caesar salad on the burger.
• 21:23
  Speaker 1: Wow. Wow.
• 21:26
  Speaker 2: Just saying. I feel like that would be a great
• 21:29
  Speaker 2: addition with the cheese gal flair.
• 21:32
  Speaker 1: That's ambitious. It is.
• 21:34
  Speaker 2: And I think it would be great at the diner.
• 21:36
  Speaker 1: My word.
• 21:39
  Speaker 2: It's actually pretty easy.
• 21:41
  Speaker 1: I might have to talk to my people.
• 21:43
  Speaker 2: Listen, that one's free. I'll just, there you go.
• 21:48
  Speaker 1: All right. So, okay. Now you're a customer. Okay. It
• 21:53
  Speaker 1: looks okay. You're not changing the menu. Now you're coming
• 21:55
  Speaker 1: in the diner. I say, Hey, what's up, Courtney? What's
• 22:00
  Speaker 1: going on? What would you order? Where do you want
• 22:04
  Speaker 1: to sit?
• 22:05
  Speaker 2: I want pancakes and I want it at the counter.
• 22:09
  Speaker 1: Yeah.
• 22:09
  Speaker 2: I want coffee.
• 22:10
  Speaker 1: Do you know that you can actually get Luke's pancakes
• 22:14
  Speaker 1: and Luke's maple syrup now? No. You can go to
• 22:19
  Speaker 1: the Warner brothers tours website. And I think now maybe
• 22:23
  Speaker 1: if they've migrated it over to the Warner brothers studio
• 22:27
  Speaker 1: store website, which is fancier, you can order, all kinds
• 22:33
  Speaker 1: of Gilmore Girls coffees and baking mixes. And it's my,
• 22:39
  Speaker 1: I have a coffee company. So I have a co-branding
• 22:42
  Speaker 1: deal with Warner Brothers. So we're developing all of these
• 22:45
  Speaker 1: breakfast skews.
• 22:46
  Speaker 2: Incredible.
• 22:48
  Speaker 1: And the maple syrup is divine. The pancakes are divine. Yeah. There's,
• 22:52
  Speaker 1: you know, there's, there's cookie mixes and bake all kinds
• 22:55
  Speaker 1: of stuff. Jellies, jams, honeys, teas, coffees.
• 22:59
  Speaker 2: Oh, my gosh. I had no idea. That's incredible.
• 23:02
  Speaker 1: Oh, yeah.
• 23:03
  Speaker 2: Well, now I know I need to get some.
• 23:05
  Speaker 1: Yeah, you got to get it. All right. So pancake.
• 23:08
  Speaker 1: You got them.
• 23:10
  Speaker 2: I mean, they always just look. Yeah, that's what I
• 23:13
  Speaker 2: would do. I'm a pancake.
• 23:15
  Speaker 1: I make those pancakes for my son on Sunday mornings
• 23:17
  Speaker 1: and his eyes roll back in his head. I bet.
• 23:20
  Speaker 1: When he takes the first bite, he's like, oh.
• 23:24
  Speaker 2: That's when you know it's good.
• 23:26
  Speaker 1: Uh-huh. You know what? There's more here. There's just more here.
• 23:30
  Speaker 1: You got to come back. Right. I would love it.
• 23:32
  Speaker 1: I mean, you know that, you know, this is the, to,
• 23:37
  Speaker 1: to be continued. This is part one. I don't know
• 23:41
  Speaker 1: how many parts are going to be, but you got
• 23:42
  Speaker 1: to come back.
• 23:43
  Speaker 2: I would, I'd be honored. This was a blast. We
• 23:46
  Speaker 2: have a lot in common. I mean, we're old friends
• 23:49
  Speaker 2: at this point.
• 23:50
  Speaker 1: It's like, you know, all right, but you know, I
• 23:54
  Speaker 1: got to go. You got to go. Everybody's busy, but
• 23:57
  Speaker 1: you're coming back. Thanks for chatting. Everybody, I want you
• 24:00
  Speaker 1: to go out there right now and not only order
• 24:04
  Speaker 1: my cookbook, Scott Patterson's Dishes from the Diner, but I
• 24:08
  Speaker 1: really want you to get Courtney's book, Oversharing Anytime Snacks,
• 24:15
  Speaker 1: Everyday Dinners, and Cooking for Company now. They can go
• 24:20
  Speaker 1: Barnes and Nobles. They can go anywhere. Anywhere. Go check
• 24:25
  Speaker 1: it out. Courtney LaCourte. Thank you so much. Uh, hang, hang,
• 24:29
  Speaker 1: hang around a little while.
• 24:30
  Speaker 2: Yeah.
• 24:31
  Speaker 1: We get off. Cause I gotta, I gotta tell you something. Um, uh,
• 24:35
  Speaker 1: but thanks for coming back and we'll see you soon. Hopefully.
• 24:38
  Speaker 2: I'll see you.
• 24:39
  Speaker 1: All the best. And to, and to, to y'all out there. Okay.
• 24:43
  Speaker 1: In honor of my Nashville roots, um, best fans on
• 24:47
  Speaker 1: the planet, keep the cards and letters coming. We appreciate it.
• 24:49
  Speaker 1: We read every single one of them out loud to
• 24:53
  Speaker 1: each other all the time. Um, And we do appreciate
• 24:57
  Speaker 1: your thoughts. And remember, where you lead, we will follow.
• 25:01
  Speaker 1: Stay safe, everyone. Hey, everybody, don't forget, follow us on
• 25:32
  Speaker 1: Instagram at I Am All In Podcast and email us
• 25:37
  Speaker 1: at gilmore at iheartradio.com.